Dihydrochalcone xylosides and their use as sweetening agents

ABSTRACT

COMPOUNDS OF THE STRUCTURE-   1,3-DI(HO-),2-(((HO-),X-PHENYL)-CH2-CH2-CO-),5-(B-D-XYLO   SYL-O-)-BENZENE   WHEREIN X IS HYDROGEN, HYDROXY, OR LOWER ALKOXY. THESE COMPOUNDS ARE INTENSELY SWEET, AND ARE USEFUL FOR SWEETENING FOODS AND OTHER EDIBLE SUBSTANCES. OR

United States Patent Oifice 3,826,856 Patented July 30, 1974 3 826 856 DIHYDROCHALCONE xYLosmEs AND THEIR USE AS SWEETENING AGENTS Robert M. Horowitz, Pasadena, and Bruno Gentili, Glendale, Califl, assignors to the United States of America 5 as represented by the Secretary of Agriculture No Drawing. Filed May 23, 1972, Ser. No. 256,084 Int. Cl. A231 1/26 US. Cl. 426-213 6 Claims ABSTRACT OF THE DISCLOSURE Compounds of the structure E-om-cn 611 wherein X is hydrogen, hydroxy, or lower alkoxy. These compounds are intensely sweet, and are useful for sweetening foods and other edible substances.

A non-exclusive, irrevocable, royalty-free license in the invention herein described, throughout the world for all purposes of the United States Government, with the power to grant sublicenses for such purposes, is hereby granted to the Government of the United States of America.

DESCRIPTION OF THE INVENTION Formula I H B-D-xylosyl-O B I 1 6 wherein X represents a radical selected from the category consisting of hydrogen, hydroxy, and lower alkoxy. (The letters A and B are included in the above formula for identification of the respective benzene rings; the numbers within the rings are intended to identify the various positions.)

Because of their extraordinary sweetness, the compounds of the invention are useful as sweetening agents for foods and other products of all kinds. It is further to be noted that the sweetness of our compounds is of such an intense degree-comparable to or higher than that of saccharin, which is some 300 to 500 times sweeter than sucrose--that it cannot possibly be attributed to the aglycone moiety.

Moreover, the fact that our compounds are intensely sweet involves a surprising discovery since there is nothing in the prior art to suggest that these compounds would exhibit such a property.

In our US. Pat. 3,087,8-2'1 we disclose a series of dihydrochalcone glycosides which differ from those of this invention in respect to the nature of the sugar radical attached to the A ring. It is explained in said patent that the nature of this substituent is critical in that only wherein it is fl-D-glucosyl or fl-neohesperidosyl do the compounds exhibit any useful degree of sweetness, and that compounds containing the residues of other sugars are tasteless. In view of this teaching one would expect that if the substituent in question were the xylosyl radical, the resulting compound would not be sweet.

The compounds of the invention can be prepared from the corresponding fiavanones by known methods, typically by applying the following steps: (.1) Attachment of the xylosyl radical to the 7-hydroxy group of the flavanone, ('2) conversion of the resulting flavanone xyloside to the corresponding chalcone, and ('3) reduction of the latter to the dihydrochalcone. Details on these steps are provided below.

In the first step the flavanone is reacted with a suitably protected halogen derivative of xylose under alkaline conditions. This results in glycoside formation at the 7-position of the flavanone, yielding a flavanone-7-xyloside. (It may be noted that the 7-position of the flavanone corresponds to the 4'-position in the chalcone and dihydrochalcone forms.) An example of a suitably protected halogen derivative of xylose is 2,3,4-tri-O-acetyl-a-D-xylopyranosyl bromide (commonly known as a-acetobromoxylose) which has the structurewherein Ac stands for OH ,-CO. Other reagents which may be employed for the glycoside formation are, for example, u-benzoylbromoxylose and a-acetochloroxylose.

Following formation of the glycoside, the reaction product is warmed with 5-10% aqueous NaOH or KOH to hydrolyze the acetoxy groups. Acidification of the hydrolyzed product with hydrochloric acid yields the flavanone xyloside intermediate which may be purified by conventional techniques such as recrystallization.

In the next step the flavanone xyloside is treated with aqueous alkali in order to open the heterocyclic ring between the 1- and 2-positions and produce the chalcone form of the flavanone xyloside. Next, the ethylenic double bond in the chalcone is hydrogenated to form the dihydrochalcone. This is readily accomplished by contacting the chalcone with hydrogen gas in the presence of a hydrogenation catalyst such as finely-divided platinum, palladium, or Raney nickel. The dihydrochalcone, being soluble in water and stable therein, can be purified by recrystallization from water solutions in a conventional manner.

. 3 The synthesis is illustrated by the following formulas wherein X designates H, OH, or lower alkoxy.

. la-acetobromoxylose Flavanone-7-fl-D-xyloside l alkali Chalcone-4-B-D-xyloside Dihydrochalcone-4B-D-xyloside 5-D -xyloSyl-O OH In an alternative procedure, the product of the alkaline hydrolysis of step 1 (being necessarily in chalcone form because of the alkaline conditions) can be directly hydrogenated to yield the desired dihydrochalcone xyloside.

As mentioned previously, the compounds of the invention are extremely sweet. However, there is substantial variation in sweetness among the individual compounds, depending on the nature and number of substituents on ring B. For example, where the only substituent is the hydroxy group (X being H), maximum sweetness subsists in those compounds where the said hydroxy group is at the 3- or 4-positions. In general, the compounds containing two hydroxy groups are less sweet than those with a single 3-hydroxy or 4-hydroxy group. On the other hand, the compounds which contain a hydroxy group and a lower alkoxy group are as sweet or even sweeter than the aforesaid compounds having a single 3-hydroxy or 4-hydroxy group. This is particularly the case where the hydroxy group is at position 3 and a lower alkoxy group (methoxy, ethoxy, propoxy, or isopropoxy) is at position 4.

Typical examples of compounds within the scope of the invention are listed below by way of illustration but not limitation. The structure of these compounds is as shown above in Formula I wherein substituent or substituents on ring B have the stated values and positions:

-Naringenin dihydrochalcone 4'-xyloside.Ring B contains a single hydroxy group at position 4.

2,3,6 TrihydIoxy-dihydrochalcone 4' xyloside.- Ring B contains a single hydroxy group at position 3.

Eriodicytyol dihydrochalcone 4' xyloside.-Ring B contains two hydroxy groups, one at position 3, the other at position 4.

Hesperetin dihydrochalcone 4-xyloside. Ring B con- 4 tains a hydroxy group at position 3, a position 4.

2',3,6-Trihydroxy 4 ethoxy dihydrochalcone 4- xyloside.Ring B contains a hydroxy group at position 3, and an ethoxy group at position 4.

2,3,6-Trihydroxy 4 n propoxy-dihydrochalcone 4'-xyloside.Ring B contains a hydroxy group at position 3, and an n-propoxy group at position 4.

2,3,6 Trihydroxy 4-isoproxy dihydrochalcone 4'- xyloside.Ring B contains a hydroxy group at position 3, and an isopropoxy group at position 4.

2,2',6- Trihydroxy 3 methoxy-dihydrochalcone 4'- xyloside.-Ring B contains a hydroxy group at position 2, and a methoxy group at position 3.

EXAMPLE The invention is further demonstrated by the following illustrative example.

Hesperetin-7-p-D-Xyloside A mixture of acetobromoxylose (17.5 g), hesperetin (6.5 g.), anhydrous potassium carbonate (35g), and dry acetone ml.) was shaken for 24 hours at room temperature, then was boiled under reflux for 1.75 hours. The mixture was filtered, the filtrate taken to drynes and the residue deacetylated by warming on a steam-bath with 2 N sodium hydroxide (70 ml.) for 15 minutes. The alkaline solution when chilled-yielded a semi-solid mixture of potassium salts which was collected and acidified with hydrochloric acid in aqueous methanol. The solid (6.4 g.) that separated from this solution was the crude title compound. A portion (5.5 g.) of this crude product was purified chromatographically on a columnof silicic acid eluted with chloroform-methanol. Pure hesperetin 7-fi-D-xyloside (0.55 g.) was obtained from methanol as colorless needles, m.p. 204 to 205 C. It gave the ultraviolet and proton magnetic resonance spectra expected for hesperetin substituted on the 7-hydroxy group by a fi-D-xylosyl residue.

HesperetinDihydrochalcone4'-}3-D-Xyloside Hesperetin 7-j8-D-xyloside (0.44 g.) in 10% aqueous potassium hydroxide (5 ml.) containing 0.2 g. 10% palladium-carbon catalyst, was shaken with hydrogen at 30 p.s.i. for 3 hours. The mixture was filtered, cooled, and acidified. An oil precipitated which crystallized overnight. Recrystallization of this product from boilng water yielded hesperetin dihydrochalcone 4'-fi-D-xyloside as colorless needles (0.32 g.), m.p. -187 C. It gave the ultraviolet and proton magnetic resonance spectra expected for hesperetin dihydrochalcone substituted on the 4'-hydoxy group by a fl-D-xylosyl residue.

Taste Tests Taste tests were conducted with hesperetin dihydrochalcone 4- S-D-xyloside, known dihydrochalcone sweeteners, and saccharin. The results are tabulated below.

Relative sweetness methoxy group at Compound: (molar basis) Hesperetin dihydrochalcone 4'- 8-D-xyloside 2 Hesperetin dihydrochalcone 4-glucoside 1 Naringin dihydrochalcone 1 Neohesperidin dihydrochalcone 20 Saccharin (Na) 1 Moreover, it was observed that although the compound of the invention is less sweet than neohesperidin dihydro' pics of edible materials which may be sweetened with the compounds of the invention are fruits; vegetables; juices or other liquid preparations made from fruits or vegetables; meat products, particularly those conventionally treated with sweetened liquors, i.e., bacon and ham; milk products such as chocolate dairy drinks; egg products such as nogs, custards, angel food mixes; salad dressings; pickles and relishes; ice creams, sherbets, and ices; ice milk products; bakery products; icings; confections and confection toppings, syrups, and flavors; cake and pastry mixes; beverages such as carbonate soft drinks, fruit ades; wines; dietary-type foods; cough syrups and other medicinal preparations intended for oral administration; dental preparations such as pastes, powders, foams and dentureretaining adhesives; mouth washes and similar oral antiseptic liquids; tobacco products; adhesives for gumming stamps, envelopes and labels, etc. In using the compounds of the invention, they are incorporated in the material to be sweetened in the amount required to attain the desired level of sweetness. Ordinarily, because of their intense sweetness, the compounds are employed in a very minor proportion, that is, in a concentration of 1% or less, usually less than 0.5%. It is obvious, however, that there is nothing critical about the concentration of dihydrochalcone which is used; it is simply a matter of attaining a desired sweetness level appropriate to the material in ques tion. Moreover, the technique of sweetening materials with the compounds of the invention offers no diflitculty as the selected dihydrochalcone is simply incorporated with the material to be sweetened. The dihydrochalcones may be added directly to the material or they may be first incorporated with a diluent to increase theirbulk so that small amounts of the compounds may be metered into the material. As diluents one may use liquid or solid carriers such as water, glycerol, starch, sorbitol, salt, sugar, citric acid or other non-toxic substance compatible with the material to be sweetened.

Having thus described the invention,, what is claimed is:

1. A method for sweetening an edible material, which comprises adding thereto a compound of the formulac-om-on X wherein X represents a radical selected from the group consisting of hydrogen, hydroxy, and lower alkoxy.

2. The method of claim 1 wherein the compound is- 3. A composition comprising (a) an edible material and, as a sweetener, (b) a compound of the formuladD-xylosyl-O- on OH E-crn-on X $11 wherein X represents a radical selected from the group consisting of hydrogen, hydroxy, and lower alkoxy.

4. The composition of claim 3 wherein the compound (b) is- 5. The method of claim 1 wherein the edible material is a food.

6. The composition of claim 3 wherein the edible material is a food.

References Cited US. Cl. X.R. 426217 

